Rich: shrimp & sausage jambalaya (eat write create)
Krysta: fish taco's w/ mango salsa (noble pig)
Katie: grilled chicken calzones (eat write create)... also did you notice her voter intimidation worked? Guys, she's way to smart for her own good. If you let her do that she'll try to take over the world, Pinkie. She needs a tight leash kept on her at all times.
Drew: kabobs (becoming a non-smoker)
Will: krabby patties (foodie with family) Go check Rebecca's site out. Today she has video of her kids eating homemade chocolate covered crickets!
Nancy: slow cooker sloppy joe's (foodie with family)
You're the chef night (kids cook): simon & garfunkel pasta (yummy mummy)
So you know the dealy-o... e-mail me at evilchefmom @ aol. com with your recipes or where to find them on your blog.
Alrighty then, time for a recipe. A few days ago I talked about food trinities... this doesn't fall under it because it's only a combo but there should be a special rule for chocolate and coconut. A holy exemption that the Pope would grant, maybe we could petition him? This recipe is sourced from a couple different places. I wish I could say it came from my Great Great Grandmother from South Carolina but alas it did not.
Chocolate Pound Cake w/ Coconut Glaze:
1 1/2 cup of butter
3 cups of sugar
1 teaspoon of vanilla extract
3 cups flour
1/2 teaspoon of baking powder
1/2 teaspoon salt
5 tablespoons cocoa powder
1 cup milk
1/2 cup powdered sugar
2 1/2 teaspoons water
1/4 teaspoon coconut extract
Beat butter until smooth. Add sugar and one egg at a time, beating well after each addition. Add vanilla. Combine dry ingredients in a separate bowl. Add some dry ingredients to creamed butter mixture and alternate with the milk. Repeat until all ingredients are fully mixed together. Pour batter into a greased bundt pan and bake in a 325 degree oven for 80 minutes or until pound cake bounces back when lightly touched. Cool, then top with coconut glaze and some shredded coconut.
For the glaze...
Blend until smooth. If needed add more water a few drops at a time until desired consistency.
*tasting notes... Katie was really weary of this cake. She thought it was going to be too rich, too sweet, just way too much of everything. Wrong. It wasn't too much of anything. It wasn't overly sweet or overly rich. It was perfect. Next time for the glaze instead of regular water, I'm going to add coconut water instead just to give it a more coconut-y boost.